PARISIAN RAGOUT

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

An equal quantity of trimmed crayfish tails
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
small round truffles
cocks' kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
some Parisian sauce (No. 40)

Instructions (2)

Put an equal quantity of trimmed crayfish tails, button mushrooms, small round truffles, and cocks' kernels into a stewpan containing some Parisian sauce (No. 40).
Make the ragout hot previously to using it.

Original Text

PARISIAN RAGOUT.
AN equal quantity of trimmed crayfish tails, button mushrooms,
small round truffles, and cocks' kernels should be put into a stewpan
containing some Parisian sauce (No. 40); make the ragout hot previ-
ously to using it.

Notes

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